Creamy Chicken Pesto Pasta with Bacon
A satisfying pesto pasta with chicken and crispy bacon
Ingredients
- 6 quarts water
- 1 pinch salt
- 1.5 cups pesto Store bought. Or use my recipe for Vegan Basil Pesto
- 3 strips bacon
- 1/4 cup heavy cream
- 1 chicken breast thinly sliced
- 1/2 tsp garlic salt
- 1 tsp black pepper
- 1/2 package linguine or spaghetti
- 1 clove garlic
- 1/4 cup Parmigiano Reggiano grated
Instructions
- Bring a large pot of water to boil. Then add salt.
- Meanwhile, heat a frying pan on medium heat and place bacon on the frying pan. Fry for 3-4 minutes each side until crispy. Remove from pan and set aside. Toss out most of the bacon fat. When bacon is cooled, cut into small pieces.
- Season chicken with garlic salt and black pepper. In the same pan, add in chicken breast pieces and sear for 3-4 minutes each side. Remove from pan and set aside.
- Place pasta into boiling water. Follow package instructions and boil for approximately 10-12 minutes until softened but still has a bite. Remove from water and reserve pasta cooking water.
- In the frying pan, add in 1 tsp oil and garlic. Fry garlic until garlic is almost golden brown. Then add in pesto and heavy cream. Mix well. Then add in pasta and a splash of pasta cooking water. Saute pasta with sauce for 2-3 minutes until sauce is thickened and pasta is al dente, then add in chicken. Top with crumbled bacon and Parmigiano Reggiano and serve immediately.